Dinner · April 22, 2018

Taylor Bay oysters (MA) | nuoc cham mignonette, cocktail sauce   2.75 ea. 

Antipasto | Prosciutto (IT), Landaff cheddar (VT), seasonal accompaniments  15

Yellowfin tartar | avocado, scallion, sambal aioli, sesame cracker   15

Spring pea hummus | favas, pickled onion, soft herbs, poppyseed flatbread   13

 

Farm greens | tomato, radish, red onion, sunflower seeds, Meyer lemon  vinaigrette   8

First Light Farm spinach salad | Bayley Hazen bleu, pickled onions, tomato   11

 

Atlantic swordfish | quinoa, dressed totsoi, farm radish, green goddess   26

Cod | cous cous, giardiniera, farm radish, lemon   24

Pork chop | miso turnips, bok choy, herb salad, ramps   25  

Ribeye steak | Asian mushrooms, asparagus, salsa verde   29

Seared eggplant | chickpeas, baby arugula, feta, peas, pickled onions   20

 

Cauliflower | chili sauce, pinenuts  6

Confit olives | toasted almonds, bleu cheese   6

Bread | honey butter, EVOO   3

 

Wine Specials

Semillion/Sauvignon Blanc | 2014 Chateau Tertre du Launay, Entre-Deux Mers, France   8